Better Than Restaurant Falafel (Vegan & Gluten Free)

Better Than Restaurant Falafel!

I’ve been waiting patiently to share this recipe with you guys and I can’t take it any longer. On a total whim, I somehow crafted a falafel recipe that’s better than any version you’ve likely had at a restaurant. Unless it was in Greece, then I’ll give you a pass. But the best part? It’s vegan, gluten free, and chock full of healthy ingredients.

Collard Greens

I started with collard greens, a green I was completely unfamiliar with prior to this recipe. Next I added in chickpeas, sea salt, pepper, garlic, fresh lemon juice and tahini. The funny thing is, I was aiming for more of a “veggie fritter” but one bite in and I knew it was falafel heaven all the way.

Better Than Restaurant FalafelCollard Green Tahini Falafel | Vegan Gluten Free

As always, ingredients are simple and to the point and minimal equipment is required: food processor and one pan. They also come together in about 30 minutes. Hello easy, healthy weeknight meal.

Gluten Free Vegan Falafel

I made up one big batch last week and I’ve been having one or two here and there as a quick snack or easy lunch. I’m gluten free right now for a cleanse I’m doing (a story for another day), but these would go fabulous tucked inside fluffy pita with lettuce, tomato and a creamy garlic sauce. I just know it. Otherwise, they’re fantastic on their own with just a spot of hummus.

Healthy Falafel RecipeBetter Than Restaurant Falafel!

These little guys are amazing, and I don’t use that word lightly! I am so surprised at how healthy and simple they are, yet how packed with flavor they are. They are crispy and flavorful on the outside, tender on the inside, and loaded with bursts of lemon, garlic and tahini in each bite. I highly recommend serving these with freshly made hummus – my favorite homemade recipe – or they’re delicious on their own. Simply don’t pass up this recipe! It’s one of my most proud kitchen accomplishments to date.

Vegan Gluten Free FalafelHealthy Falafel! vegan, gluten free with Collard Greens

4.5 from 63 reviews
Better Than Restaurant Falafel (Vegan & Gluten Free)
Prep time
Cook time
Total time
Falafel that can rival any restaurant, although it remains vegan, gluten free and pan-cooked, not fried.
Recipe type: Entree
Cuisine: Mediterranean
  • 4 cups stemmed and torn collard greens (one bunch), or swiss chard
  • 1 15.5 ounce can chickpeas, rinsed and drained
  • 3 medium to large cloves garlic, chopped
  • 1.5 Tbsp tahini
  • 1.5 Tbsp fresh lemon juice
  • 1/4 tsp cumin
  • sea salt and black pepper
  • 3-4 Tbsp oat flour (ground from gluten free oats)
  • ~ 4 Tbsp grapeseed or olive oil for cooking
  1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
  2. Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
  3. Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
  4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
  6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  9. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Nutrition Information
Serving size: 1 falafel Calories: 154 Fat: 7g Carbohydrates: 17g Sugar: 2g Sodium: 50mg Fiber: 5g Protein: 5g

Nutrition is a rough estimate for one falafel.
Adapted from Real Simple.

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

Get More Deliciousness

Want our latest posts straight to your inbox?
How about our 42-Page Detox Guide?
(It's 100% free and 1000% delicious)

Talk About It

(or jump to leave a comment & review)
  1. says

    You had me at falafel. Seriously, you could have just posted a picture and said the word falafel and I would still be dying to try this!

  2. says

    We are infatuated with collard greens over here as of late, so I love the addition of collards in this recipe! Also, Chris has a MAJOR thing for falafel. :)

  3. says

    These look delicious! I’ve wanted to make falafel for awhile now, but most of the recipes I find are complicated and/or involve deep frying of some sort. This version seems like the perfect beginning of a falafel making adventure. Thanks for sharing.

  4. says

    I keep seeing all these amazing falafel recipes lately, and then being sad because our lack of food processor makes grinding all those chickpeas a serious challenge. Maybe it’s time to actually get one… :) These look so good–I would never have thought to add collards to falafel!

    • cactusren says

      I just made this using an immersion blender, as I don’t have a food processor, and it worked out fine. The mixture is definitely too thick for a regular blender, but being able to move the immersion blender around to different sections of the bowl and work through the greens bit by bit was pretty easy. Plus I only had to wash out one bowl, the blender, and the pan.

      These were fanstastic–thanks so much for the recipe!

  5. Ashley Naomi says

    SO YUMMY! I just made this for lunch! I didn’t have tahini or collard greens so I used spinach instead and added chilli! Will be adding this to my staple weekly meals! Thankyou x

    • Don B says

      Make your own tahini. It’s easy. Toast some sesame seeds, then in the food processor with olive oil. It’s that simple.

  6. says

    I do love falafel, but I especially love how much good stuff you’ve managed to pack into these! Good luck with that cleanse, Dana – if these are on the approved eating list, it might be just about the only cleanse I could ever hope to make it all the way through!

  7. says

    Made these along with your hummus tonight — so so so good! Best hummus recipe I’ve ever had/used — & the falafel were to die for. I will say I did have to add a tad bit more flour (I used Chickpea flour) but other than that everything was spot on!

  8. says

    Holy balls. These are sooooooooooo good! Simple to make, fast to put together and are just delicious. I used spinach, lime juice and gluten free all purpose flour. I’m also confident that this would make an A-grade hummus if the flour is nixed. I’m in love. Thank you for sharing!

  9. says

    Your nutritional info says per falafel but I think (by my calculations) that’s per serving. I got 12 falafels out of the recipe so the nutritional value you have posted should be per 3 falafels? Either way, I’m still really excited to make these again. The boyfriend gave them a 10/10! (That never happens – he’s a meat and potato kinda guy)

  10. Tatiane says

    Hi, could you say how much grams or kl is in “1 15.5 ounce can chickpeas”?
    I’m brazilian and we don’t buy chickpeas in can so I’m having difficult to convert…

        • Alisha says

          Keep in mind though that 425 grams of dried chickpeas is going to be a different quantity than 425 grams of canned chickpeas. If you’re buying them dried then go with 425 grams, soak them and then weigh out 425 grams again when they’ve absorbed the water. You’ll have leftovers.

  11. Jeni says

    My husband is falafel OBSESSED… and he was floored (as was I). :) So easy and tasty!! And the collard greens were a nice change up. Thank you so much for sharing.

  12. Elizabeth says

    I have never had a more satisfying and moist falafel EVER! I love falafels but have always had a hit or miss relationship with the places I go to get pitas at because they’re usually too dry, but these were just right! AND VEGAN!!! :D I used spinach instead of collard greens and berbere instead of cumin, added a pinch of fennel and extra lemon. So darn delicious! I can’t wait to make these again and play with the recipe as I go. For everyone else that has already made these, how did you get the sides/edges browned? I like my falafels larger than average so I had a hard time getting the sides browned as well. Also, the insides didn’t cook all the way through (which I kind of liked because the moister the better for me), but I’m afraid they won’t last as long in the fridge because they’re not completely cooked. I’m thinking of lightly browning them in a pan then throwing them all in the oven for a little next go round. Any advice?

    Thanks for this awesome recipe! Much love! :)

  13. says

    I just made this falafel recipe and it was really yummy! The collard greens gave the falafel a mild, spicy flavor. Thanks for sharing this recipe.

  14. Connie says

    Last time I made falafel I subbed kale because I didn’t have parsely. I liked them must better with the kale.

  15. Bonnie says

    Made these yesterday because I was craving falafel after a month-long trip around Europe. You said they were amazingly better. They weren’t. They didn’t taste like falafel. The texture was off. I tried refrigerating the mixture before cooking, but that didn’t help… These aren’t falafel, but are veggie fritters. And I’m annoyed, too, that these were rated five-stars by people who didn’t even make them.

    • Elizabeth says

      lol y so mad tho? Sorry we’re not all as privileged as you were to go to Europe and have them made for us there. But yes, in comparison to gyro and middle eastern eateries out here, these were and still are some pretty top notch falafels (actually about to make these again for the 4th time). Take your attitude somewhere else…actually, back to Europe.

      *still rating this recipe a 5 too

    • Shauna says

      I COMPLETELY 100% agree that the 5 star ratings by people who haven’t even tried this is extremely frustrating. I chose to make this recipe for dinner tonight based on the high star rating, before actually going through the reviews to make sure they were legit. Note to everyone: don’t rate something just because it SOUNDS good…rate because you tried and it WAS good. Thank you. That being said, I am still excited to try these for dinner tonight.

  16. says

    My daughter has only been gluten free for about two weeks. We tried this recipe last night and it was excellent. We actually substituted kale which required us to add a little water but we were happy with the result which we had with homemade tzatziki sauce. Thank you. :)

  17. Donna says

    I just made this but with kale and rice flour. Tasted ok but didn’t hold together well, fell apart as I tried to eat it! I think it needs more spices

  18. Catherine says

    Very good flavour! Should they be very soft to eat? The browning was fine but the texture throughout was really soft. Delicious though…

  19. Kyle says

    Maybe I made them incorrectly, but unfortunately these were not good at all. they just tasted like fried collared greens and not like a falafel at all. they were also very mushy, which was okay but could not get past the taste :( the hummus was good though..

  20. Allison says

    Soooo yummy! I was just telling my boyfriend today that I was craving a falafel burger but I’ve recently found out that I’m allergic to gluten… Thank you so much for this recipe! Satisfied my craving and then some :)

  21. Karin says

    They look lovely! Is that 15.5 oz drained or undrained? The chickpeas I mean? I’m going to attempt these(but with kale instead) tomorrow but as we don’t have the same size cabs here in Sweden, or the same measuring system, I’ll have to do some maths first! :-)

      • Karin says

        Yes, of course it is! Don’t know how I could miss that :-) thank you for the reply anyway! By the way, I’ve got a batch of black bean brownies in the oven right now and I can’t wait to try them! :-D

  22. Bridgett says

    I just wanted to say thank you for giving us a healthy option of falafel…It is absolutely delicious! adding cilantro and spring onions or red onions will also boost up the flavor a bit as well! I did want to give a tip to others out there that may have the same problem as me with browning…3/4 of my 1st batch were burnt within 2 minutes using the med-high setting as indicated above and even after lowering it to medium. I have an electric maytag stove and the perfect setting for this was 4, which is 2 settings below medium. They turned out perfect after that! you can also pop them in the oven at about 400 degrees for about 10-15 minutes after browning or w/o browning =)

    • says

      Thanks so much for the comment, Bridgett! I’ve cooked this recipe in several different kitchens and all oven tops and skillets seem to cook differently! So thanks for these tips as well as sharing your experience in baking them. So helpful!

  23. Heather says

    Hi there, just a a quick question! ..If I don’t have oat flour, what other kinds can I use? Right now, in my cupboard, I have whole-wheat flour and all-purpose unbleached flour and I think some bread flour. Thanks!

  24. Marz says

    I’ve just made them and while frying they were falling apart so I transferred them to the oven. I wonder if anyone else had this problem? I’m thinking what I did wrong. Maybe too much tahini or too much oil?

  25. says

    Just made these, so DAMN good!!!!! Made some spicy hummus and threw the falafel on a gluten free wrap, hummus and fresh coleslaw mix (no dressing) by far one of the best meals i have ever cooked myself! can’t wait to wow friends with it!!!! thanks.

  26. Vendela says

    This recipe seems awesome. I have one question though, and I don’t know how stupid it is and if I need to ask it because my native language is not English and/or because I am tired and/or because I am relatively new at cooking. But I can’t make sense of these steps:

    4. Heat a large skillet over medium to medium-high heat and add 2 msk oil at a time. Swirl to coat pan.
    5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.

    What am I supposed to do with the skillet really? Only add oil to it when there is no falafel in it or is it implied that I am putting the falafel in it too? How many falafel “bits” am I supposed to do and when? Before the pan or the skillet?

    Thanks for reading this! I feel like my question is ridiculous…

      • says

        Sounds like you figured it out! Let me know if you have any more questions, Vendela!! P.S. I visited Orebro, Sweden earlier this year and LOVED it. Beautiful country you live in!

        • Vendela says

          Hi again,

          thanks for the reply! It’s not the measurement standard that is the problem, however, but I don’t know what to do with the skillet and the pan as I wrote above – are those the same thing? :P

          Glad to hear you like Sweden, it’s a bit dark at this time of the year – hopefully it will snow soon :)

          • Olga says

            Yes, they are the same thing. a skillet is also called a frying pan, sometimes it is shortened to pan. Don’t be embarrassed, English is not my first language either, so I also have trouble when Americans do this.

  27. Laurie says

    I made these and had trouble keeping them from crumbling in the frying pan. I know they are meant to be vegan, but i think an egg would have helped a lot.

    • says

      Laurie, they are definitely tender and take some careful handling so yes, an egg would help. I opted not to keep them vegan. But baking them in the oven (perhaps 10-15 min at 400 F) may help keep them from crumbling. Hope that helps!

  28. says

    I made these yesterday for a family get-together. The only thing I changed about the recipe was that, having doubled it, I decided to use the oven rather than pan-fry. That part worked great, though it took them a little longer than I expected. Something that surprised me was that they tasted best as “dough”, and that before adding any oat flour. Once cooked, I felt they had taken on a little bitterness, which is odd. Well, never mind. They were still good enough to eat. The husband had made a super spicy raw tomato and bread crumb sauce for some potato tapas which went great with these, plus some tahini sauce.

  29. Lindsay Lucarlli says

    I didn’t have Swiss chard or collard greens, so I used kale. I also added a teaspoon of chopped garlic and 1/4 tsp of coriander.

  30. Jennifer says

    I just made these, and the flavor is fantastic. One BIG word of caution – DO NOT OVER PROCESS! I made the mistake of pureeing the mix before adding the flour and ended up having to use 1 CUP of oat flour just to handle them. I also ended up using more oil than I needed to just to get them to crisp up (which they did, beautifully). I also finished them in a 400 degree oven for 9 minutes just to cook the flour all the way through. This of course meant that the seasonings needed to be upped as well, so more salt and cumin were added to the batter. Other than my rookie mistake, these are really delicious and I will try them again once this batch is finished.

  31. Dominique says

    Hi Im planning to use j this recipe over the weekend and just raised I have dried chick peas rather than canned and was wondering what the weight of the chickpeas was once they were rinsed and drained? I can’t find any chickpeas that are canned that are the same weight as the ones used in the recipe.
    Thanks for your help

    • says

      Dominique, excellent question! I speculate that the weight is roughly 12 ounces post draining. The good thing is this recipe is fairly forgiving, so it shouldn’t matter too much if you’re an ounce off. Hope that helps!

  32. says

    I just tried this with you hummus recipe. I love the hummus and am in like with the falafel. I think I over processed the mixture my Cuisinart because I had to use way more flour than what was instructed. I cooked them way longer because I couldn’t seem to get the middles cooked through. I think I’ll try again in the oven though because I am close to making it work out. Thank you for the cool recipes. I never thought to add collard greens (Or greens of any type). And I love the parsley addition to the hummus.

  33. mireaux says

    I just made these tonight and ate them in lettuce wraps with smoked tomato basil hummus and tomato. I haven’t cooked something good for myself in so long and it was a real treat. Thank you very much!

  34. Tessa says

    Made this last night and it was delicious. I was worried that the collard flavor would be too strong but it wasn’t. Served it with a lightened up tahini sauce from oh she glows. I used soaked dry chickpeas instead of canned. Used quick soad method of 1 minute boiling and then left them for 8 hours.

    Thanks for the recipe!

    • says

      Nice! I’ve been experimenting with a cashew based garlic sauce that I think would be great on these little dudes. Will share soon! Thanks for sharing your experience, Tessa!

  35. Amy Greenlaw says

    I tried making these and they didn’t cook all the way through and the whole house was starting to smoke when cooking them.
    Also I used brown rice flour.

    Do you think I could bake them to get the middle’s cooked?


    • says

      Amy, I’m not certain but brown rice flour might be the culprit. Next time, since you had trouble mainly in the cooking process, I would suggest baking these at 375 for 20-25 minutes and flipping once halfway through. This should help!

  36. Amanda says

    These look great! I can’t wait to try them =) Recipe says it makes 4 servings, and nutrition says 1 falafel is about 154 calories….Should it be 1 serving (3 falafels) is 154 calories?

    • Dana Shultz says

      Amanda, sorry for any confusion. Yes, it serves 4 people, but each falafel has about 154 calories. Hope that helps!

  37. Taylor says

    These are great! I love that they are so simple and easy to make. I had a ton of beet greens laying around after making your vegan lava cakes (!!!) for v-day and this was the perfect recipe to use them up!

  38. B.P. says

    I loved the use of collard greens. We use spinach, carrots and zucchini in our felafels usually, just salt a little to get the veggies to give up their water. I have read a lot of recipies lately and I am wondering why people are using grain flours instead of besan, aka chickpea flour, my nanous would twist my ear for adding anything but besan. Its gluten free after all.

  39. Stacie says

    I promised to stalk you and here I am… Laying in bed, stuffed full of falafel and hummus (and black bean brownie – had to make a new batch because I gave them all away!) I gave up making my own hummus because I couldn’t find a decent recipe. This hummus recipe is perfect for me. Love it. Now, I can’t say I’ve ever had a falafel before, or at least it wasn’t memorable, so I have no falafel experience for comparison. I can say that I devoured these scrumptious greenies up like someone was going to steal them… No joke, I stopped to breathe only once. Clearly I MUST continue to stalk you. ;)

  40. says

    I made these tonight and they were excellant!

    I did not have any oats on hand to grind so I just used regular flour and I did not have an Tahini so I use a bit of egg. I followed all the other directions/ingrediants and I loved them! I made a taziki sauce and we had them in a pita with lettuce and tomato! So yummy!

    xo Jennifer

  41. Sophie says

    Hi there,
    I couldn’t find any collard greens or chard so used kale instead. Totally scrumptious thank you for the delicious recipe !!

    • Dana Shultz says

      It may affect the flavor and it will require a little less than the suggested amount, but yes! I think it would work!

  42. Gizem says

    I usually use your recipes. They always work good !

    am I wrong or you really did not cooked chickpeas? Only soaking does not sound logical to me. Could you please make it clear?

    • Dana Shultz says

      Yes! They were cooked! I used canned chickpeas, but if you’re using dry make sure to cook them first!

  43. Rayca says

    Funny, people talking about rating system and soft on inside. Soft on inside is just what I’m looking for. Crunchy or hard on outside. I don’t care if they’re fritters. Those are good too. I rate recipes on the ingredients and my perception of how it will turn out. I then come back and give my review after I’ve tried it, giving suggestions that I may have tried. Guess I’m doing that wrong. Having said that, I’m giving 5 stars cuz I’m a good enough cook to know how they will taste and turn out.

    • Dana Shultz says

      Thanks Rayca! And thanks for your insights, too. Super helpful. Appreciate the honest review and so glad it turned out for you! Cheers.

  44. Christina says

    I’m not sure what I missed here. Maybe it’s because I don’t normally eat vegan, but these did not taste good to me. I even liked the puree well enough raw (though I found nearly overwhelmed by the collard greens), but once it was cooked, the falafel took on a bitter, alkaline flavor. So non-vegans, take note: this probably won’t work well for your palate.

    • cactusren says

      I’m not vegan (though my boyfriend is, so I do frequently eat vegan food), but I thought these were amazing and would recommend them to vegans and meat-eaters alike. They didn’t seem bitter at all, especially considering the amount of greens in them (I used kale). I’d say they’re a great way of disguising dark greens for those who don’t particularly like them.

  45. says

    I can’t get collard greens where I am, nor can I get lemons, so I used parsley instead of collard greens, and lime instead of lemon. Also, I started with dried garbanzos that I cooked and I used the water I cooked the garbanzos in to blend them with the rest of the ingredients. It did not turn out well. Next time perhaps I need to drain the water off and I think I will use chard instead of collard greens, and I will skip the citrus. I think if I had actually followed the recipe it would have been delicious. My version is two stars, but I will give you the benefit of the doubt and rate this five stars.

  46. Dax says

    I can’t wait to try this. My friend the Greek Vegan ( has a wonderful recipe for revithokeftedes. By the way, though the recipe sounds great, I do need to correct the comment in the blog post about falafel and Greece. Falafel is a Middle-Eastern dish, not a Greek one. Revithokeftedes is the similar (but not exactly the same) Greek chickpea patty. Just a small point.


  47. lauren says

    I just made these based on the awesome reviews. I fried them first and then baked them to make them crispier. They were WAAAAY too bitter and green tasting for me. Maybe I did it wrong?? I followed the recipe exactly… It says 1 bunch of collard greens, that seems to have been a lot. Next time I will substitute some other veggies in there? What do you think?? Are they supposed to be this bitter?

  48. Andrea says

    I cannot BEGIN to tell you how happy I am {and how full my other half’s belly is} since the stars aligned and I found your website! We are on a culinary adventure, hoping that food can help heal my insides in a way that Western medicine has failed to do thus far. I have Crohn’s Disease and both R. and I have been on the roller-coaster that is my health and we have turned to a vegan diet as a means to try and regain some of that control back. It has been difficult, as prior to this, I was not very eager to try new things in the kitchen and I had very little confidence that what I was making would be tasty as well as healthy. Enter this website. I love, LOVE how you take wonderful, beautiful, healthful dishes and somehow make me believe that I can attempt to recreate them at home! You have a real gift and I thank you for sharing it with us. I have just made the hummus recipe you recommended above as well as these oh-my-sweet-good-gracious-I-would-eat-the-batter-with-a-spoon Falafel recipe for dinner tonight {I substituted mustard greens instead of collard, and a Tbsp of organic, hulled sunflower seeds with a few drops of sesame oil instead of the tahini because that’s what was in my pantry} and I will be proud to serve them tonight. Thank you again for your imagination, your sheer brilliance with making the food come alive through photography and your sublime palate. I look forward to your next creation.

    • Dana Shultz says

      Thank you so much for the kind words! So glad you’ve found encouragement and recipes here that are healing and healthy for you! Thanks for sharing! Cheers.

  49. Lisa says

    Usually not a fan of vegan food but these falafels were great! While frying them I didn’t really know if I was using enough oil but they turned out splendid, I wish a garlic white sauce came along with this recipe because I tried to make my own and failed miserably.

  50. Deb Broday says

    Can you tell me what I can substitute the tahinin with? My daughter is allergic to nuts, sesemi seeds and gluten – among other things. Would like to try this and the hummas.

    • Pongodhall says

      Oh Deb your daughter sounds allergic to more than I am!
      Other nut butters, flax seed eggs, pumpkin seeds, I mix and match what I fancy too. I think those greens wreck things for me too. I like cauliflower, broccoli, I do red/white cabbage (raw) I use neutral mashed potato rather than pinko, or semolina, I hope your daughter gets to eat things she likes too.

  51. Andrea says

    With just a bit of oil in the pan, these turned out tasting a bit too raw greens-ish for me to call them falafel. Since we cooked our chickpeas from dried I should have stuck the greens in the boiling chickpea water to blanch them for a few minutes when the chickpeas were about done.

    Still.. pretty tasty, healthy and especially good inside homemade pitas.

  52. Amanda says

    these were PHENOMENAL. I used olive oil and peanut butter instead of tahini because that’s what I had, and I made a little sauce using mayonnaise, lemon, parsley, and black pepper. so in love!

  53. Julie says

    I made these last night and the flavor was totally fantastic! I did have some problems with them staying together during cooking though. I added about double the lemon juice and skipped the flour entirely in a (misguided??) effort to get them to stick together, but then I added an egg and they cooked up just fine (I’m veg, but not vegan). I also wound up subbing peanut butter for the tahini since we were out, and that was perfectly delicious. Thank you, I will definitely make these again!

  54. Kati says

    Hello! Not sure if someone has already asked, but wondering how large each falafel is (in inches, let’s say). 154 calories per falafel seems a bit heavy considering they are almost 50% greens! Thanks!

    • Dana Shultz says

      I’d use kale over spinach – you want something heartier. Garbanzo should work in place just fine!

      • Cynthia says

        I actually made these last night with the spinach and garbanzo flour because I got too impatient to wait for your reply. :) It worked out perfect. I’ll switch to kale next time. I also added carrots and onion, it gave them a flavor almost identical to what I’m used to.
        Also, for the breakage, I added flax seed gel instead of an egg since I’m vegan. I baked them instead of pan frying trying to go as healthy as possible, but the bottoms stuck to the wax paper. That’s a problem I’ll solve next time.
        I pretty much completely transformed your recipe, but that’s the fun thing about food. You can tweak it and make it different every time.
        Anyway, I’ve tried multiple falafel recipes in the past and they’ve all been so horrible, so I was a bit nervous when making these. I didn’t even taste them before baking them because I thought they would suck, but boy was I wrong. Served them with basmati rice, salad, and tzaziki sauce and it was the best meal I’ve had in a while. These falafels made me so happy, so thank you for that.

    • Dana Shultz says

      It can be done, and although Ninjas don’t really work that great for these types of recipes (they’re best for smoothies), it should get the job done.

  55. Meghann says

    These look so great. I love your idea about making a big batch and then eating them here and there throughout the week. If I do that, should I cook them first and put them in the fridge, or do you put them in the fridge before cooking and then cook as you eat?


    • Dana Shultz says

      You can do it either way. I’d probably cook them and then freeze them. That way they only need a quick microwave or warm up in a 375-400 degree oven. Hope that helps!

  56. Rebecca Miller says

    You were right–these are amazing to my surprise. Thank you for sharing this. The only negative is I ate too many. :)

  57. Irene Siqueira says

    OMG…. Seriously, these are amazing! I just made them, along with the hummus recipe you suggested. Crispy on the outside, soft on the inside. Love it! I didn’t have oat flour, so I just used 3 tbsp of a gluten free flour mix I had on hand, plus about a tsp of flaxseed meal (I wanted to see if it worked as a binder). The falafels definitely needed to be handled delicately while cooking, but it wasn’t difficult. Also used lime instead of lemon (I’m living in Brazil and lemons are quite uncommon here). I used 2 cups of freshly cooked chickpeas, and cooked the collard greens a little, just until willing, or else I couldn’t have fit it all in my food processor! I ate 3 right after cooking, with that yummy hummus on top. Perfect! 5 stars!

  58. says

    So, I was craving falafel but didn’t have the right ingredients. But, I had garbanzos! I was determined. The result was much different, but also very, and I stress very, yummy patty. Thank you for the inspiration!

    It has kind of a Thai twist to it because of the PB and nuts; next time I’d love to add some shredded sweet potato to the mix, used lime instead of lemon, whip up a lime-style peanut sauce and serve it over stir-fried quinoa.

    I didn’t have chard so I used some brussel sprout greens and lots of basil from the garden.
    I used two tablespoons of rolled oats and two tablespoons of flour (I was too lazy to just grind the oats, but I found that having oats gave the patties a great texture.)
    Two tablespoons of natural, chunky peanut butter instead of tahini.
    I added a heavy dose of curry powder and an awesome spice mix called Gun Powder that I picked up at a magical Indian market in Austin, TX.

  59. Andi says

    I made these for the 2nd time last night. They are chock full of healthful ingredients, and they taste amazing! I cooked my garbanzo’s in a veggie stock that I made which adds a ton of flavorful goodness to the them! Thanks for the easy/delish meal prep idea! :)

  60. anina says

    Hello there, I’ve been eyeing this recipe for a while and will taking the plunge tomorrow. My question is regarding the chickpeas. If using dried chickpeas would 2C suffice? Thanking you in advance for your response.

  61. Kelzee says

    I’ve made these approximately 2,472,608 times now and it’s always a miracle if I can get to the cooking part without eating the “dough” straight off the spoon first. So good!

  62. Holly says

    Just to say these are amazing falafel – last recipe I tried was so dusty and was too packed out with filler e.g breadcrumbs. I stumbled across the site looking for a dusty-falafel-antidote. These up the veggieness to 11 and I loved them. I added a hefty squeeze of chilli sauce because I put chilli sauce in everything. I also used kala chana rather than regular chickpeas, spring greens as they are readily available here in the UK and peanut butter instead of tahini. Served them with wholewheat pitta bread and oven roasted aubergines, peppers and courgettes from the freezer coated in a spicy creme fraiche sauce :)

  63. Jennifer says

    Just tried those and they turned out great, nice texture. Think i’ll try them in the oven next time, not a fan of fried things, but they were tasty! My first experience with collard and falafel, but not the last! thanks!

    • Dana Shultz says

      Lovely! Thanks for sharing, Jennifer! Baking them will yield a slightly less oily and more evenly crisp falafel. Give that a try next time!

  64. Kate says

    I just made these for dinner – I subbed kale for collards since they’re not commonly sold in the UK and skipped the tahini. They were absolutely delicious! I was nervous that they’d be too crumbly and fall apart but they were really great. I gave them an hour in the fridge to firm up then baked them. We had them with salad and soy yogurt in homemade sourdough tortillas. Really really good. Thank you!

  65. Galit says

    Hi! I am definitely going to make these this week. I was wondering if these could be premade into patties (uncooked) and frozen to be cooked at a later date? I’d love to be able to pop these out of the freezer and cook them quickly on a crazy busy weeknight!

  66. Danielle says

    Wow, this looks amazing. Thank you for having such awesome recipes. I recently had to go grain-free. Do you have any suggestions for substituting the oat flour? I can have almond flour, chickpea.. I’m just not seasoned enough in the kitchen to know what substitutions would work. Thank you so much!

  67. says

    These look wonderful. I have a friend who has been begging me to make falafel for her. She and her husband are big eaters. How many does the recipe make? Should I double it? Also, since we have been vegan for a long time, every time I make vegan falafel inn a skillet they disintegrate. Do they really taste good baked? I don’t want to screw this one up!

    Thanks for your time!

  68. says

    Couldn’t wait for an answer, so just made two batches. Came out AMAZING. I used chickpea flour instead of the ground oats. I did a trial. Fried 4 in coconut oil. Came out well. Baked the rest at 400 degrees F with coconut oil for 15 minutes, turned them, added a bit more oil, then baked 15 minutes more. Even better than the fried ones. Baked the second batch. All I have to do is heat them tomorrow when out guests come. I know they will love these! Thank you.

  69. Leena says

    Oh my goodness this looks beyond delicious. I am so excited to try this especially because I specifically only crave baked falafel and it’s so hard to find in the frozen food aisle unless it’s fried. Thank you so much for the wonderful inspiration to make my own! Can’t wait to try it!

  70. SC says

    Hey there! I had a problem with the frying…. my patties soaked up all the oil! Is this common? What did I do wrong?

  71. Lisa says

    Hi there, thanks for the recipe. I made these last night, and I loved the color and flavor. As some other commenters mentioned, I had to use quite a bit more flour than called for, to be able to handle them, and though they browned and crisped up nicely in the pan, the middles never cooked through, so they were raw-like, and too soft. Did y’all run into this rawness thing, when you were developing the recipe? Do you have any thoughts on how to get them cooked/firmer inside? All the best, Lisa

    • Dana Shultz says

      I didn’t have that issue, though I kind of like mine tender on the inside and crisp on the outside. Next time, crisp them up in a pan and then bake them for another 15-20 minutes to help them cook all the way through and firm up. Hope that helps!

  72. Autumn says

    Hey there! These look great! But, I was wondering, how many does this make and what is “one serving size”? I didn’t see that on your recipe anywhere…? Thanks so much!

  73. Mandy says

    Made these tonight for dinner, doubled the recipe, there were no leftovers. We stuffed them in pita, with lettuce, Onions, tomatoes and Tzatiki sauce. So delicious.

  74. b says

    If using kale do we substitute in equal quantities as the collards? And is it a tightly packed cup? Chopped or unchopped :)??

  75. Sarah says

    First of all, I admire how you try new vegetables on a whim. I used to be an extremely picky eater, and I can still be apprehensive about trying new ingredients from time to time.

    I went to the grocery store to pick up collard greens on Sunday to make these. I had to settle for chard because they were out of collard greens. I have never tried either of these, but I love falafel so I figured, why not? I made everything as directed but instead of relying on pan frying to fully cook the falafel, I baked them for ~15 minutes after lightly pan frying them. When they were done, I was so excited to try them! I took a bite and was really grossed out by the taste. Blech! I really wanted to like these, as I’ve tried a handful of your other recipes that were all amazing. I’m going to try these again, but make them a bit more traditional and use parsley.

  76. says

    Just found your blog via another friend (in another city). I don’t even know what goodness to tackle first. I gave birth to three teens who would be happy to eat falafel all. day. long. Thank you for your simplicity, the healthful approach and creativity you expend on each recipe. I love that I’m aware of you now!

  77. Cathrin says

    These sound so amazing! I am thinking of making a pretty large batch of these (around 40 falafel patties) and was wondering if anyone has tried baking them in the oven? Or broiling? Just trying to save some time if I can cook more of them at once!

    • Dana Shultz says

      You can bake them at 375 degrees F for a total of 30-45 minutes (the longer, the crisper they’ll get) on a lightly greased baking sheet! Flip at the halfway point. Good luck!

  78. Sara says

    Been eating these for dinner! Substituted kale for the greens since it was what I had on hand. So delicious! Agreed, better than restaurant! My new go-to falafel recipe. And thanks for the hummus recipe! I’ve been trying and failing at homemade hummus for years but this just might beat my favorite store-bought one!

  79. Alex says

    I made these with a lemon-garlic-tahini-nooch sauce last night for dinner and they were A++. I used panko breadcrumbs instead of flour and added more cumin and some coriander. I fried for about 4 minutes on each side then baked them for about 10 more minutes @ 425 and they came out super crispy and light and delicious.

    For anyone concerned about making patties ahead of time, I made mine a couple days before cooking and just left them covered up in the fridge. I think they’d freeze well too. I baked some leftovers for about 15 minutes @ 375 for lunch and they were still great.

    Thanks for the awesome recipe! I’ll definitely be making these again.

  80. Susan says

    The Falafel was outstanding! I made it using a combination of baby Chard & baby Collard greens from my garden. I also made the hummus and some Greek yogurt cucumber dressing. I served them along with a large Greek salad. It was also “husband” approved!

  81. Amelia says

    I was starving and wanted a really quick and healthy dinner so I tried these tonight- so glad I did! This came together very quickly and was very tasty. I followed the recipe for the most part (I didn’t measure I just eyeballed everything) except I didn’t feel like making oat flour so I subbed brown rice flour. Everything worked perfectly. I topped them with a lemon-yogurt-dill sauce and served them with sweet potatoe fries- great meal!

  82. Teresa says

    I just made these this morning! I have always been underwhelmed by restaurant falafels, but these were super tasty! They were a lot easier to whip up than I expected!
    Thank you!

  83. Monica says

    These are AMAZING. So delicious and surprisingly easy to put together. I refrigerated the un-fried falafel balls, then fried them the next night and it worked great. They firmed up a bit in the fridge which made them even easier to handle while frying. Thanks for the great recipe and inspiration!

  84. P says

    How many falafel does this recipe yield roughly?

    Can you cook these on a BBQ or would this ruin the texture?


    • Dana Shultz says

      I wouldn’t recommend them on a grill as they’re quite fragile. However many you see in the prep photo is how many it yields!

      • P says

        Thanks for the fast reply!
        I need to multiply both your falafel and ultimate homemade houmous recipe by five!
        Is there anything I would need to change if I was doing this in 2 big batches?

  85. A says

    Made these last night. Super easy and very yummy. I did add about 1/4 of cayenne pepper (my 9 yr old wanted spicy falafel) .

  86. Natalie says

    Just made this tonight, and it was SO good! I love the use of collards; they add nutritional value and are a tasty twist! The gluten-free boyfriend loved it and it will become a staple for sure. Good with a side of simple jasmine rice! Thank you for this recipe!

  87. Katherine says

    I just made this and my bf just said “wow now THIS is the type of food that would make me go Vegan!

  88. Leah says

    I have not tried in this recipe, but the secret to falafels that hold their shape is to use dried chickpeas that are soaked overnight (not cooked ones). You do not need to add egg.

  89. Lauren says

    Did anyone use just regular white flour for these, and if so, did they turn out ok? Or do you need something coarser?

    Also if eating in a pita, is one enough per person? Are they burger sized or smaller? Sorry for all the questions, haha. Planning on having 4 friends over on Friday night and want to make enough food for everyone.

    Really love the look of these!

    • Dana Shultz says

      I’d think white flour would be fine. You could also sub panko bread crumbs! Let me know if you give it a try! I’d count on 2-3 per person personally.

      Best of luck!!

  90. krystal says

    These were super tasty for dinner last night (with kale subbed for the collards) on a spelt tortilla with pickled red onions, cucumber, carrot, scallions, and the tzatziki sauce you mentioned on the One Part Podcast. I know you IGed (can I make that a verb?) a new recipe for falafel but I don’t know how you came up with a way to make these better. #excited

    • Dana Shultz says

      haha NICE! Glad you enjoyed these Krystal! Stay tuned for my new falafel recipe coming this week!

  91. Laurne says

    I’ve been wanting to make my own falafel for a while but so turned off by recipes with lengthy ingredient lists! Just found this recipe and already have almost all ingredients except the collards. I cannot wait to try this tomorrow. Thank you!

  92. noelle says

    I just made these and I actually found them to be somewhat flavorless and mushy. :( Not sure if I did something wrong. I REALLY wanted to love these.

    I also made the hummus that you suggested and that didn’t have much flavor either. Disappointing.

  93. Elizabeth says

    So sorry, but these were just terrible. I’m a really good cook, and I’ve never made something that was so bad it had to be thrown out. The flavor profile was bad, the consistency was bad, the time-to-cook was totally wrong. Very disappointed.

  94. Karen says

    I made these recently and they were delicious. I am planning to make them again and am considering doubling the recipe to freeze. Do you think they will hold up well in the freezer?

    • Dana Shultz says

      I do! Just reheat them in a skillet rather than the oven. I’ve found these really do best on the stove top. Good luck!

  95. Coralie says

    Hello Dana,

    Yesterday, I discovered your blog via this recipe (thank you Pinterest !!) and I was thrilled to realized I had all the necessary ingredients in my pantry to make it (I just replaced collard green with spinach, tahini with sesame seeds and cumin with turmeric). It was absolutely delicious!

    Since then, I had the time to look at more recipes and… I just fell in love with your creativity and your simplicity (looks like an oxymoron but it’s not). Your recipes are SO sophisticated and elaborated that it seems EASY to replicate for those of us that are not natural at cooking.

    I’m vegan, I wake up every day at 6:00 am and come home from work at 7:30 pm, when I come home I feel exhausted, bored with my food (I try to cut back on –refined- sugar and gluten, and I’m pretty good at this, but even if my meals are healthy, they tend to be very repetitive because I lack of new ideas), so your blog is a HUGE source of inspiration and I feel confident in saying that you quickly became my favourite health blogger: healthy, plant-based recipes which are SUPER easy to make, with under ten ingredients (and easy-to-find, not-complicated ingredients that everybody has in their kitchen) and barely no kitchen equipment required except for a food processor/blender and a pan/oven/freezer… I could not ask for more!

    You have no idea how you can impact other people’s lives with your wonderful recipes. This is not just about food recipes though; it is a way of life, an actual lifestyle that you are promoting. Thank you so much for making healthy eating look good, simple, fun and creative.

    Coralie, a reader from France.

    • Dana Shultz says

      SO kind! So glad you found us and are utilizing the recipes, Coralie! Best of luck to you and thanks for saying hi! xoxo

  96. Jackie says

    Would these falafels work as a coating to scotch-eggs? I am trying to find a gluten-free vegetarian option and so far all my attempts have disintegrated when deep fried. Please help.

  97. dee hughes says

    Do you have any suggestions for a tahini substitute? We have nut tree and sesame allergies in our family. Typically, I sub silken tofu for tahini in hummus, would that work here?

  98. Courtney says

    These are amazing – I’ve made them several times and they are my favorite falafel (and the best way to eat collard greens I’ve yet found!). I’m making them tonight, but I’m going to try baking them this time as our stove is on the fritz. Thank you so much for this recipe!

Leave a Comment & Review

Your email address will not be published. Required fields are marked *

Rate this recipe: